Crocchè di patate

Method

1. 1 Boil potatoes with the skin on for 25 minutes, or until a chopstick easily pierces them. Peel and mash them while still hot.
2. 2 Mix the potatoes with grated cheese, one egg yolk, chopped parsley, salt, and pepper until a smooth paste is formed.
3. 3 Shape the potatoes into long sticks, stuff the center with diced mozzarella and ham, then wrap them tightly.
4. 4 Roll the patties in flour, beaten egg white, and breadcrumbs, then refrigerate for 15 minutes to set.
5. 5 Deep-fry at 175 degrees for 3 minutes until golden brown, then remove and drain on paper towels. Serve hot.

With an appliance

• Air fryer 59 min

  Replace step 5: spray the breaded potato sticks with oil, fry at 195 degrees for 11 minutes, flip at the 6th minute; keep the cooling time from step 4 the same to prevent the filling from leaking.